Veggie Pad Thai

Veggie Pad Thai


87 people made this

This sweet vegetarian pad thai uses rice noodles, carrots, spring onions and mung bean sprouts that are smothered in a sweet peanut sauce. Topped with chopped peanuts.


Serves: 8 

  • 500g dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons peanut oil
  • 1 1/2 cups peanut butter, or to taste
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1 cup (250ml) milk
  • 1 1/4 cups brown sugar
  • 1/3 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne, to taste
  • 500g mung bean sprouts
  • 1 cup grated carrots
  • 1/4 cup diced spring onions
  • 1/2 cup unsalted dry-roasted peanuts, chopped
  • 1 lime, cut into wedges

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Cook rice noodles according to packet directions.
  2. Pour 1/2 tablespoon of oil into a large frying pan then add eggs. Scramble into medium-sized pieces then transfer to plate. Set aside.
  3. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne.
  4. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, green onions, ground peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

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